Culinary Adventures with Camilla

  This is a sponsored post written by me on behalf of Dineen Vineyards .  Complimentary wine was provided for this post and this page may contain affiliate links.  However, all opinions expressed here are my own.     Next month the Wine Pairing Weekend bloggers are working with different wineries to showcase the wines of Washington state's Yakima Valley. And I received a selection of wines from  Dineen Vineyards ,* including their  2017 Viognier .  I was able to spend some time on a Zoom call with Marissa Dineen, Owner, and Amanda Conley-Bagge, Dineen Vineyards' Tasting Room Manager. With the on-going pandemic and shelter-in-place orders, this seems to be a way we are all connecting. Obviously it's not the same as tasting wine with them in person, but it was so informative and so much fun. When Jake and I make it to the Yakima Valley, I will be stopping there for sure! I will share more information about the vineyards for the #WinePW event. For ...

Almost a year and a half ago, I read an article in Edible Monterey Bay that mentioned the Pig Wizard; it was in a piece entitled  Edible Artisans: Charcuterie . But, by the time I got around to trying to track him down, he had packed  up and taken off on some global adventure. He's back...and when I saw that he was going to be peddling his wares today - thank goodness for social media! - I sent my husband a text: "Go to ACME, between 10 and 12, and pick up some Pig Wizard sausages, please." I received two letters that made me grin from ear to ear. O.K. And when I got home, a packet of Sicilian sausages were completely defrosted and ready to cook. Wow. Thanks, Love! Pork, pecorino, white wine, salt, basil, parsley, garlic, black pepper, fennel seed, natural casing. That's it. I really wanted to taste the Pig Wizard's sausage-magic, so I prepared them simply: browned and braised in beer. Brown sausages in a splash of olive oil until they have a nice colo...